Yummy and Authentic Thai Pork Larb Recipe
Whenever I crave Thai cuisine, the first thing that comes to mind is pork larb. I just love how unique the dish is. I feel like it's something you cannot easily replicate. But last week, I took a leap and did this authentic Thai pork larb that turned out really good.
Ingredients
450 grams ground pork (minced pork)
2 red chili (red chilli in British English) - finely chopped
1 stem lemongrass - finely shredded
1 tablespoon soy sauce
1 tablespoon sunflower oil
1 tablespoon ginger - grated or finely minced
2 tablespoons fish sauce
1 tablespoon sweet chili sauce (sweet chilli sauce in British English)
1 tablespoon sesame oil
3 medium lime zest - zest from 3 limes
6 sprigs spring onions - thinly sliced
2 tablespoons white rice - ground and toasted
1 handful cilantro (coriander)
1 handful mint
3 tablespoons peanuts - dry toasted in a frying pan and roughly chopped
1 bunch iceberg lettuce - to serve
Instructions
- Mix the chillies, lemongrass, soy sauce and pork. Heat the oil in a wok or frying pan over high heat and fry the pork in two batches for 3 or 4 minutes, until it changes colour and starts getting crisp, breaking up any lumps with a spatula. Set aside to cool.
- Meanwhile, whisk together the lime zest and juice, ginger, spring onions, fish sauce, sesame oil and sweet chilli sauce. Pour over the pork, add the toasted rice and stir well.
- To eat, scoop a bit of pork into a lettuce leaf, sprinkle with peanuts and as much mint and coriander as you like (lots, in my opinion!), squeeze over a bit of lime, roll and eat. Add this to your lettuce cups if you’ve gone for the rice.
Nutrition
Calories: 475kcalCarbohydrates: 19gProtein: 24gFat: 35gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 17gCholesterol: 81mgSodium: 1072mgPotassium: 616mgFiber: 3gSugar: 5gVitamin A: 539IUVitamin C: 52mgCalcium: 67mgIron: 2mg
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